How to Feed 70 Food Bloggers?

A potluck, of course

Be a conductor rather than a dictator. Let guests know what you need, but be open to what they want to make. (I almost nixed the gazpacho until I heard they were also bringing disposable cups for serving.)

Don't assign appetizers to people who are chronically late.

Assign bread and beverages — a tremendous cost savings if serving beer and wine — to people who don't like to cook. Have a small stash to put out until they arrive.

Check with guests about last minute baking or prep for their dish. It's nice to be ready for them.

Make sure you have enough serving utensils for all the dishes (e.g. ladles, tongs, spatulas, pie servers) and have them set out.

As much as possible clear your fridge for food that needs to stay chilled.

For off-site and outdoor potlucks, disposable table and glassware are the way to go but for a nicer look, mix and match your dishware and glassware with disposable items.

If you tend to bring the same kind of dish to potlucks, maybe it's time to invest in the right carrier to make transportation a breeze.

The following three crowd-pleasing dishes are all easy to pack up for your next potluck or picnic: chicken salad flavored with apricots and almonds and bound with cream cheese rather than mayonnaise; black bean and corn salad that doubles as a side dish or vegetarian main course; and oversized chewy-crisp oatmeal cookies with white chocolate, dried cherries and pecans.